Preparation time 10 minutes, cooking time 50 minutes, total time 60 minutes

Serves:

15 slices

This recipe came from a loose leaflet that I found in an old cookbook that we got from David's granny. I love getting inspiration from these old family recipes. First I veganized it by repalicing the milk and eggs with alternatives, and then I made it low carb by replacing the wheat flour with my low carb bread flour mix.

This bread tastes great and is super filling. There is no yeast, so it is very quick and easy to make. Just throw everything into a bowl, mix it and bake it. It makes a great snack of even a quick meal when you are on the go. It freezes very well, so you can easily make a loaf or two and thaw slices as you need them.

Ingredients

2 tablespoons flax meal

3 tablespoons water

2/3 cup vital wheat gluten

2/3 cup wheat bran

2/3 cup soy flour

2/3 cup raisins or cranberries (optional)

2/3 cup walnuts

1/3 cup hazelnuts

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cup unsweetened soy milk

concentrated liquid sweetener to taste

Instructions

Preheat the oven to 190 C / 375 F. Grease a rectangular bread pan (you could also line it with parchment paper).

Mix the flax and water in a small bowl and set aside for a moment to thicken. Mix the flours, raisins, nuts, baking powder and salt in a big bowl. Poor/scoop the doughy batter into the bread pan and smooth it with a spatula or spoon. Bake the bread for 50 minutes. Let it cool completely and then take it out of the pan. It will keep for a day or two at room temperature or for a few months in the freezer.

Related posts:

4 comments

This sounds really good and I will be trying it. You may want to go back and add the instructions to add the flax egg that is set aside and the addition of the other wet ingredients. Experienced cooks will know what to do but beginners may wonder! I am enjoying your site very much!

Hi Angie, sorry for taking so long to reply. I've been super busy. There is no need to mix the flax egg separately, it will work just fine if you trow everything in the mixing bowl together. Equal parts gluten, bran and soy flour does work well as a go to baking mix. Depending on the recipe, I sometimes change up the ratios or add some nut flour or coconut flour to the mix. Feel free to experiment with it!

Hi, I believe coconut flour requires more “eggs" to make it work. Also that it absorbs more water than other flours. You might like to give an adapted recipe for coconut flour as its special qualities might disappoint. I’ve never had luck with coconut flour...